Roasted Beets with Lemon Herb Salt

Roasted Beets with Lemon Herb Salt

In October, our weekly produce deliveries include delicious root vegetables such as beets. Roasting brings out the sweetness of the beets, and when paired with aromatics and our housemade Lemon Herb Salt, their flavor is amazing. Delicious on their own as a side, or on top of a salad - try it and let us know what you think!

Recipe yield: 4 servings

Ingredients:

  • 2 lbs beets, any variety

  • Olive oil, as needed to coat beets

  • 1 Tbsp Root Lemon Herb Salt*, plus more for garnish

  • Fresh ground black pepper, to taste

  • Fresh parsley and dill, as needed

  • 1 Lemon

  • 1 Shallot


Method of Preparation

  1. Mise en place: read your recipe, gather all ingredients & tools needed, then start preparing.

  2. Preheat your oven to 400°F. 

  3. Wash beets well, scrubbing to remove dirt. Pat dry with a paper towel. Rub beets with 1 Tbsp lemon herb salt and a touch of olive oil, just enough to moisten the outside of the beet. Place in a pan and cover with foil; then place the pan in the oven. Roast beets for 60 minutes, or until a fork can pierce the root with no resistance. 

  4. While beets are roasting, prepare the rest of your ingredients:

    1. Wash and mince your herbs

    2. Peel and mince your shallot

    3. Juice and zest your lemon

    4. Combine the herbs, shallot, and lemon in a large mixing bowl and reserve until ready to serve. If not serving within the next four hours, keep separate.

  5. Once beets are done roasting, let them rest for 15 minutes at room temperature. When the beets are comfortable enough to handle, rub them with a clean, damp towel to peel the skin. 

  6. Dice beets to the desired size; a large fork-friendly bite is a good idea, but this recipe can be for any preferred size. Let the beets cool fully after dicing.

  7. When beets are cool, toss with a little lemon herb salt and the previously prepared herbs, shallots, and lemon juice/zest mixture. Taste and adjust as necessary.

  8. Serve immediately either on their own, over a salad, or as a side for dinner. This recipe also works well pureed.

    *Root’s housemade Lemon Herb Salt is a blend of sea salt, lemon, sugar, thyme, Aleppo pepper, and black pepper.

Faith Emerson